Boil the chillies and chickpeas in a pressure cooker with salt till they're soft. My mom soaks the chickpeas overnight before boiling. You could do that too! (If you’re using a regular pot, it might take about 45 minutes. Just throw the chickpeas in there with the chillies and salt, and boil for 45 minutes.)
Separately boil two beetroots till soft.
Once the beetroots have cooled down, skin them and roughly chop them into 1.5 or 2 inch cubes.
In a mixie, grind the sesame or til till it forms a paste. (If you're using tahini instead of sesame paste from scratch, skip this step.)
Add the chickpeas or gram with the sugar and salt, and mix well.
Once it's nearly soft, add in the lime juice, garlic, and olive oil and blend well.
Last step, add in your chopped beetroot and blend again. And that's it! Once you have that lovely pink color, pour into container and refrigerate. This beetroot hummus can be eaten every day for a few weeks. Or longer if kept in the refrigerator!
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